Custard Creams
Classic custard creams, but make them pretty! These iconic British biscuits get a reimagined twist with a touch of elegance, no traditional squares in sight. With buttery, crumbly cookies and a smooth custard-flavored filling, they’re perfect for tea time or any time. Dust off your cookie press and give this timeless favorite a new look—it’s as fun to make as it is to eat!
Ingredients
- 115 g butter, softened
- 40 g icing sugar, sifted (plus extra for dusting)
- 1 tablespoon vanilla paste
- 1/4 teaspoon salt
- 45 g custard powder
- 85 g plain flour
Yield 20 cookies
Instructions
1. Preheat the oven to 175°C. Prepare 2 non stick baking sheet, no need for parchment paper.
2. Cream the softened butter and icing sugar together until light and fluffy. Mix in the vanilla and salt.
3. Add the custard powder and flour to the butter mixture, stirring with a spatula until a smooth dough forms.
4. Roll the dough into small balls, place them on the baking sheet, and flatten gently with a fork, spacing them 5 cm apart. Alternatively, press the dough through a cookie press with a decorative plate.
5. Bake for 8–10 minutes or until the edges are just set (do not let them brown).
6. Let the cookies cool on a wire rack and dust with extra icing sugar if desired.
7. Beat the softened butter, icing sugar, and custard powder together until creamy. Add the milk, a little at a time, until the filling reaches a spreadable consistency.
8. Spread a layer of the custard filling on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies and filling.
9. Dust the tops with icing sugar if desired.
Enjoy these classic custard creams with a delightful buttery flavor and creamy center!